Soft delicata squash and hearty lentils collide in this incredibly flavor-packed lentil delicata squash chicken curry! Serve over hot fluffy rice for a hearty, healthy winter meal.
Apparently it’s healthy food season which is also conflicting with my cozy food season.
It’s a non-issue, guys. Cause we’ve got freaking HUGE piles of lentil delicate squash chicken curry in da house.
Granted, we don’t do curry too often around here especially not since this keeper recipe, but I was really feelin’ the lentils in a super-hearty January-type meal.
And chicken curry just hits all those buttons. And delicate squash is just overall life. Not the surprise of the century.
This lentil delicate squash chicken curry is pretty much just about the coziest thing I’ve made this year to date. Yes, I am aware the year just started yesterday. Never mind.
Layers upon layers of flavors go into this chicken curry and trust me, it is SO worth it. Soft delicate squash cubes, hearty lentils, tender chicken cubes, and all those signature curry spices are all cooked up in the same pot and it makes for one legendary curry.
Ask me how all of the above tastes piled over hot fluffy rice. I’ll tell you that you’d better prepare yourself for multiple mountains of this cozy food goodness.
It’s chicken curry ALL winter long here, y’all.
Lentil Delicata Squash Chicken Curry
- 1 cup brown lentils
- 3 cups water
- 1 lb boneless skinless chicken breasts, cut into 1-in cubes
- 2 cups delicata squash (1-in cubes)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 tablespoons tomato paste
- 2 teaspoons curry powder
- 1 teaspoon tumeric
- 1 teaspoon garam masala
- 1-1/2 cups coconut milk
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Hot rice for serving
- Place lentils in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to low and cover. Let simmer 15-20 minutes or until lentils are tender. Set aside.
- In a medium skillet over medium-high heat, saute chicken, squash, onion, and garlic in oil until chicken is no longer pink.
- Reduce heat to medium and stir in tomato paste, and spices. Let cook 2 minutes until fragrant, then gradually add coconut milk stirring until combined. Add lentils and let curry simmer over medium heat until delicata squash is tender and curry is slightly thickened. Add parsley and salt and pepper to taste. Serve curry over rice and enjoy!
This was a lovely dish! Easy to prepare, healthy, easy on the budget and great tasting! I did not have Delicata squash, so I used Butternut. Also, I served it over zucchini noodles to cut carbs. I topped it with cilantro instead of parsley as I love the flavor of cilantro. I also added a sprinkle of cayenne to give my meal a little zing.
Gayle Hoefker says
As I was writing this recipe down to save it for future use, I noticed that you used Delicata Squash in the title and the ingredients, but in the directions, under #3, you used butternut squash. Either works! I used butternut squash in my recipe as that is what I had. I thought I would let you know of this inconsistency as you might want to change it.
So sorry for that typo! Yes, the correct squash is delicata, however, butternut squash works fine too. 🙂
Mary Ann Malinconico says
I made this tonight and it is really different and delicious! My family loved it and went for seconds. I had to use Butternut Squash as I could not find the Delicata Squash. I made the lentils in advance. I roasted the butternut squash in the oven in 1″ cubes on 400 50 minutes. I sautéed the chicken, onions and garlic. Then I added in the tomato paste, then the spices. I then stirred in the coconut milk. I then added in the lentils, and lastly I tossed in the roasted butternut squash. I used all the same ingredients but doubled all my ingrediants except the coconut milk. I didn’t put it over rice but I think it would be much better over rice.
So happy to hear that you and your family loved this curry, Mary Ann! Enjoy. 🙂
Mary Ann H. Malinconico says
Tonight I took the leftover Lentil Squash Chicken Curry and I made stuffed cabbage rolls with it. I added olive oil to the bottom of the baking dish and I stuffed the cabbage with the left over lentil squash chicken curry mixture I then covered the baking dish in tin foil and baked on 350 for 45 minutes. The last 15 minutes I poured tomato sauce over the top and uncovered the dish and let it finish baking. It was very good. Instead of stuffing the cabbage rolls with beef and pork, I used this lentil chicken curry dish. It was very good.
I LOVE the sound of cabbage rolls stuffed with this curry! Such a great idea! 🙂